Ingredients

• 115g/4oz plain flour
• 1 free-range egg
• 1 free-range egg yolk
• pinch salt
• 300ml/10fl oz whole milk
• 2 tbsp oil
• for frying
• 300g/10½oz spinach
• chopped
• blanched
• refreshed in cold water and squeezed dry
• pinch freshly grated nutmeg
• 1 tbsp pine nuts
• toasted
• 250g/9oz gorgonzola (or a similar vegetarian blue cheese)
• 50g/2oz salted butter
• 50g/2oz parmesan cheese
• lemon wedges
• to serve

Directions

• For the crêpe batter
• sieve the flour into a bowl and make a well in the middle.
• Add the eggs
• a pinch of salt and a little milk. Mix together to create a thick paste
• then slowly incorporate the rest of the milk
• stirring constantly
• to create a batter.
• Place into the fridge to chill for 30 minutes.
• Heat a non-stick pan over a medium heat and add the oil. Pour in some of the batter and swirl it around the pan. Cook for one minute
• then turn the crêpe over. Cook for one more minute
• until golden-brown. Remove from the pan and place onto a plate. Repeat with the remaining mixture until the batter is used up.
• Heat the grill to its highest setting.
• Lay the crêpes out onto a clean work surface. Place a layer of the spinach down the middle of each crêpe
• then a sprinkle of freshly grated nutmeg.
• Sprinkle the pine nuts over each crêpe.
• Crumble the gorgonzola down the centre of each crêpe.
• Fold each crêpe up from the sides to cover the filling and transfer the crêpes to a large baking sheet.
• Add a few small pieces of butter to each crêpe and sprinkle with parmesan.
• Place under the grill to cook for 1-2 minutes
• until the topping is golden-brown and bubbling.
• To serve
• place each crêpe onto a separate plate and serve with wedge of lemon alongside.